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BRAZILIAN SPICY OLIVES
Easy appetizer or snack
1 can (about 8 ounces) black olives
1 can (about 8 ounces) green olives
1 tablespoon dried oregano
2 teaspoons dried crushed chiles
2 tablespoons extra-virgin olive oil

 

Carefully pierce each olive several times with the tip of a small knife. Combine the black and green olives with the oregano, chiles, and olive oil, and mix well. Cover and refrigerate for at least two hours for the flavors to blend. Serve chilled. They will keep in the refrigerator for about two weeks.


Nutritional Information Per Serving:
calories 35; total fat 3.5g (saturated fat 0g); cholesterol 0g; sodium 230mg; carbohydrate 1g (fiber 1g); protein 0g

Preparation Time: 5 mins Serves: 24
Recipe Origin: United States
Submitted by:
Canned Food Fan

United States
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